Search This Blog

Oct 25-26 Curried Parsnip Soup

Oct 25 No supper because The Kid and I are both sickOct 26 Curried Parsnip Soup

The kid was sick all day on Tuesday with a fever and aches and a sore throat and by dinner time, I thought I was coming down with the same thing so there wasn't much in the way of dinner other than lots of green tea, juice and some toast. By Wednesday morning, he was still sick but it was clear that I had been feeling the beginnings of a migraine and not the same virus that was plaguing poor Little Shack so we both spent most of the day in bed reading and sleeping but I was still in better shape than he was. By about 3pm I was feeling good enough to drag my butt out of bed and think about making something to eat for the two of us (luckily for Shack, he had to go out of town to take care of some business stuff so it was just the two invalids) and I was also going to have to cook something that would appeal to sick people but using only what we already have in the house.
I had parsnips, carrots and celery and couldn't get a nice, curried parsnip soup out of my head when I realized I had no chicken stock of any kind. Thank god we have the best neighbours in the world because they rescued us with a carton of chicken stock AND a lovely apple for our soup.
Simple, comforting, just a hint of curry to clear up a stuffed up nose and best of all, I didn't have to get out of my pjs and brave the rain while feeling like I had been hit by a truck. THAT alone makes it the most delicious soup I have ever eaten.

Heat the oil in a med sized pot over med heat. Add the onion and sauté for a few minutes before adding the garlic and ginger. Saute for another couple of minutes and then add all of the diced vegetables. Continue to cook that for about five minutes until the veggies soften and might start to take on a bit of colour. Add the curry powder and stir well for a minute until you can really smell it and then pour in the stock. Add the apple and the coconut powder, bring to a light simmer and let it cook until all the vegetables are tender, about 20 minutes. Don't worry if you let it cook a bit longer because you are going to puree it anyway. When the vegetables are all well cooked, either use an immersion blender or pour into a blender to puree it until it's nice and smooth.Serve with a dollop of greek yogurt and a bit of chopped cilantro if you like but it's tasty enough on it's own to skip any garnish too

Comments

Post a Comment

Popular Posts

It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I got a "whatever you want to make" from The Kid and a very emphatic "I don't want any curried anything and nothing stir fried" as Shack stomped out the door.
Well, okay then. Somebody has been working and living off catering for too long I think. It was time for a manly meal of roast meat.

Here in TO, at least on many of the channels the Boy and I watch, there have been a bevy of commercials for A&W's new Grandma Burger, which is a prime rib burger. I was curious about the idea of a burger made with prime rib meat, so curious that I considered hitting up an A&W to try one myself. Then I remembered that I had a prime rib roast in the freezer that I had bought a few months ago on sale and I have a fancy meat grinder attachment for my Kitchen Aid mixer, which meant I could make my very own prime rib burger!

Many people might see it as sacrilege that I would take such a rich and tender cut of beef and grind it up. Well those people aren't doing noREEATS where I can't make the same burger more than once all year long. Also I got …

You know, we had a few cold days and I started to crave mashed potatoes and stew and sauce and gravy and all of those great comfort foods of winter. I put away my short skirts and shorts and started wearing pants and cute little sweaters and jackets and jaunty scarves. Well, I am sitting here, sweating my butt off because it is muggy and humid and I really should be wearing shorts and flip flops and grilling squid but all I can think of are those comfort foods so hot September weather be damned!
We picked up a couple of marinated big, boneless pork chops from Shack's favourite butcher (there are only a couple of places where I will buy pre marinated meat and to be honest, I don't even know what the marinade was) but this dish would work with plain pork chops, seasoned with salt and pepper or any savoury spices you choose to use. Actually, the best thing about braising meat this way …